How to make Daal Makhani

Background of the food:

1. Daal Makhani is a popular dish in the Indian subcontinent, particularly in the Punjab region of India and Pakistan. It is a creamy lentil dish that is slow-cooked with spices and cream, giving it a rich and flavorful taste.

Origin:

2. Daal Makhani has its roots in the Punjab region of India and Pakistan, where it is a staple in many households. It is often served during special occasions and festivals, and is also a popular dish in Indian restaurants around the world.

Number of Servings, for how many people, and approximate cooking time:

3. This recipe serves 4-6 people and takes approximately 1.5 to 2 hours to prepare and cook.
4. Ingredients:

• 1 cup black lentils (urad daal)
• 1/4 cup red kidney beans (rajma)
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• Salt to taste
• 2-3 tablespoons ghee or butter
• 1/4 cup heavy cream
• Chopped cilantro leaves for garnish

5. Cooking Instruction:

• Rinse and soak the black lentils and kidney beans in water for at least 6-8 hours or overnight. Drain the water and set aside.
• In a pressure cooker, add the soaked lentils and kidney beans with 5 cups of water, salt, and turmeric powder. Cook on high pressure for 15-20 minutes or until the lentils and beans are soft and cooked.
• In a separate pan, heat the ghee or butter and add the cumin seeds. Once the cumin seeds start to crackle, add the finely chopped onions and cook until they are golden brown.
• Add the ginger-garlic paste and slit green chilies and cook for 1-2 minutes.
• Add the chopped tomatoes and cook until they are soft and mushy.
• Add the red chili powder, coriander powder, and garam masala powder and cook for 1-2 minutes.
• Add the cooked lentils and kidney beans along with the water into the pan and mix well.
• Let the mixture simmer for 30-40 minutes on low heat, stirring occasionally.
• Add the heavy cream and mix well. Cook for an additional 10-15 minutes until the daal is creamy and thick.
• Garnish with chopped cilantro leaves and serve hot with rice or naan bread.

Summary:

6. Daal Makhani is a popular dish in the Indian subcontinent, particularly in the Punjab region of India and Pakistan. This recipe serves 4-6 people and takes approximately 1.5 to 2 hours to prepare and cook. It is a creamy lentil dish that is slow-cooked with spices and cream, giving it a rich and flavorful taste. It is often served during special occasions and festivals, and can be enjoyed with rice or naan bread. Garnish with chopped cilantro leaves for an extra pop of flavor.